KR102614224B1 - Manufacturing method of fermentation jerky using whole soybean curd with rice - Google Patents
Manufacturing method of fermentation jerky using whole soybean curd with rice Download PDFInfo
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 34
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 21
- 235000009566 rice Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 238000000855 fermentation Methods 0.000 title claims abstract description 5
- 230000004151 fermentation Effects 0.000 title claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 title claims description 18
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 235000015278 beef Nutrition 0.000 claims abstract description 19
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- 235000021329 brown rice Nutrition 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 6
- 241000894006 Bacteria Species 0.000 claims abstract description 4
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 4
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 4
- 239000004310 lactic acid Substances 0.000 claims abstract description 4
- 238000003825 pressing Methods 0.000 claims abstract description 4
- 235000013311 vegetables Nutrition 0.000 claims abstract description 4
- 230000001007 puffing effect Effects 0.000 claims abstract description 3
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 7
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 3
- 239000000701 coagulant Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 235000013322 soy milk Nutrition 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- 238000001816 cooling Methods 0.000 description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
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- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
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- 230000008439 repair process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Health & Medical Sciences (AREA)
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- Agronomy & Crop Science (AREA)
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Abstract
본 발명은 전두부 60~75중량%와, 현미효소 10~20중량%와, 보리 또는 귀리분말 10~20중량%에 식물성 유산균 5중량%를 혼합하여 전두부 혼합물을 제조하는 단계와, 상기 전두부 혼합물을 40℃이상의 발효실에 넣고 15시간 이상 발효시키는 단계와, 상기 발효된 전두부 혼합물을 건조하여 60메쉬 이상의 크기로 분쇄하는 단계와, 상기 분쇄된 전두부 혼합물 70중량%와, 다진 버섯 10중량%와, 다진 육고기 10중량%와, 육포 양념 10중량%를 혼합하여 용기 내에 넣고 가압 반죽하는 단계와, 가압된 반죽을 200℃이상의 온도로 증자하는 단계와, 상기 증자된 반죽을 소정의 크기로 자른 후 건조시켜 팽화시키는 단계와, 이를 열을 가한 프레스로 가압하여 납작하게 성형하는 단계로 이루어지는 쌀이 포함된 전두부를 이용한 발효 육포 제조방법를 제공하기 위한 것으로, 본 발명의 효과로는 쌀이 포함된 전두부를 활용하여 콩과 쌀이 가지는 영양소를 모두 포함하면서도 육고기의 함유량은 최소화하고, 또 식감은 기존의 육포와 비슷하게 만들어 선호도를 높일 수 있는 매우 유용한 발명인 것이다. The present invention includes the steps of preparing a whole tofu mixture by mixing 60 to 75% by weight of whole tofu, 10 to 20% by weight of brown rice enzyme, 10 to 20% by weight of barley or oat powder, and 5% by weight of vegetable lactic acid bacteria, and the whole tofu mixture. Putting it in a fermentation chamber at 40°C or higher and fermenting it for more than 15 hours, drying the fermented whole tofu mixture and pulverizing it to a size of 60 mesh or more, 70% by weight of the pulverized whole tofu mixture, 10% by weight of chopped mushrooms, and chopped whole tofu mixture. 10% by weight of meat and 10% by weight of beef jerky seasoning are mixed, placed in a container, kneaded under pressure, steamed to a temperature of 200°C or higher, and the steamed dough is cut into predetermined sizes and dried. It is intended to provide a method for manufacturing fermented beef jerky using whole tofu containing rice, which consists of the step of puffing and forming it flat by pressing it with a heated press. The effect of the present invention is to use whole tofu containing rice to produce fermented beef jerky. It is a very useful invention that can increase preference by containing all the nutrients of beans and rice while minimizing the meat content and making the texture similar to existing beef jerky.
Description
본 발명은 쌀이 포함된 전두부를 이용한 발효 육포 제조방법에 관한 것으로, 보다 상세하게는 쌀이 포함된 전두부를 활용하여 콩과 쌀이 가지는 영양소를 모두 포함하면서도 육고기의 함유량은 최소화하되 식감은 기존의 육포와 비슷하면서도 건강에 매우 유익한 육포를 제조하는 방법에 관한 것이다. The present invention relates to a method of manufacturing fermented beef jerky using whole tofu containing rice. More specifically, by using whole tofu containing rice, it contains all the nutrients of beans and rice, minimizes the meat content, and maintains the texture of the existing tofu. It is about a method of manufacturing beef jerky, which is similar to beef jerky but is very beneficial to health.
일반적으로 인체를 구성하는 물질 중 단백질은 모든 세포의 기초 물질로서 성장기는 물론 평생을 통해 신체유지, 보수 및 회복에 필요하다. 단백질의 구성성분인 필수아미노산은 우리 몸속에서 합성되지 않아 사람은 음식물을 섭취해야 하고, 한 종류라도 결핍되어 있거나 필요량 이하이면 인체의 신진대사 및 다른 모든 아미노산의 작용이 억제된다.In general, among the substances that make up the human body, protein is the basic substance of all cells and is necessary for body maintenance, repair and recovery not only during growth but throughout life. Essential amino acids, which are components of protein, are not synthesized in our bodies, so people must consume food. If even one type is deficient or is below the required amount, the body's metabolism and the actions of all other amino acids are inhibited.
그러나 식습관이 서구화 되는 과정에서 육류의 섭취도 상당한 양으로 늘고 있는 추세이다. 이러한 육류소비의 증가는 현대인들의 건강에 위험한 존재로 부각되고 있고, 이로 인해 환경 친화적인 식품에 대한 선호도가 높아져 육류를 대체하기 위한 식품들이 다양하게 요구되고 있다.However, as eating habits become westernized, meat consumption is also increasing significantly. This increase in meat consumption is emerging as a risk to the health of modern people, and as a result, preference for environmentally friendly foods has increased, leading to a demand for a variety of foods to replace meat.
특히 육포는 식감과 맛이 좋아 매우 선호도가 높은 식품인데 이를 친환경적이고 건강친화적인 육포의 개발이 매우 절실한 실정으로 이를 위한 새로운 육포 소재의 개발 및 생산 기술방법 또한 간절하게 요구되고 있는 실정이다.In particular, beef jerky is a highly preferred food due to its good texture and taste. As the development of eco-friendly and health-friendly beef jerky is urgently needed, the development of new beef jerky materials and production technology methods are also urgently needed.
[선행기술문헌][Prior art literature]
1. 대한민국 등록특허 10-1591203호1. Republic of Korea Patent No. 10-1591203
본 발명의 목적은, 쌀이 포함된 전두부를 활용하여 콩과 쌀이 가지는 영양소를 모두 포함하면서도 육고기의 함유량은 최소화하고, 또 식감은 기존의 육포와 비슷하게 만들어 선호도를 높일 수 있는 육포 제조방법을 제공함에 있다.The purpose of the present invention is to use whole tofu containing rice to minimize the meat content while containing all the nutrients of beans and rice, and to provide a method for manufacturing jerky that can increase preference by making the texture similar to existing jerky. It is in
상기한 바와 같은 목적을 성취하기 위한 본 발명의 실시예에 따른, 쌀이 포함된 전두부를 이용한 발효 육포 제조방법은 전두부 60~75중량%와, 현미효소 10~20중량%와, 보리 또는 귀리분말 10~20중량%에 식물성 유산균 5중량%를 혼합하여 전두부 혼합물을 제조하는 단계와, 상기 전두부 혼합물을 40℃이상의 발효실에 넣고 15시간 이상 발효시키는 단계와, 상기 발효된 전두부 혼합물을 건조하여 60메쉬 이상의 크기로 분쇄하는 단계와, 상기 분쇄된 전두부 혼합물 70중량%와, 다진 버섯 10중량%와, 다진 육고기 10중량%와, 육포 양념 10중량%를 혼합하여 용기 내에 넣고 가압 반죽하는 단계와, 가압된 반죽을 200℃이상의 온도로 증자하는 단계와, 상기 증자된 반죽을 소정의 크기로 자른 후 건조시켜 팽화시키는 단계와, 이를 열을 가한 프레스로 가압하여 납작하게 성형하는 단계로 이루어진다.According to an embodiment of the present invention to achieve the above-described object, the method of manufacturing fermented beef jerky using whole tofu containing rice includes 60 to 75% by weight of whole tofu, 10 to 20% by weight of brown rice enzyme, and barley or oat powder. Preparing a whole tofu mixture by mixing 10 to 20% by weight with 5% by weight of vegetable lactic acid bacteria; placing the whole tofu mixture in a fermentation chamber above 40°C and fermenting it for more than 15 hours; drying the fermented whole tofu mixture to form a 60 mesh Grinding to the above size, mixing 70% by weight of the pulverized whole tofu mixture, 10% by weight of minced mushrooms, 10% by weight of minced meat, and 10% by weight of beef jerky seasoning into a container and pressurizing and kneading the mixture. It consists of the step of steaming the dough to a temperature of 200°C or higher, cutting the steamed dough into predetermined sizes, drying it to puff it, and pressing it with a heated press to form it flat.
상기와 같은 본 발명의 효과로는 쌀이 포함된 전두부를 활용하여 콩과 쌀이 가지는 영양소를 모두 포함하면서도 육고기의 함유량은 최소화하고, 또 식감은 기존의 육포와 비슷하게 만들어 선호도를 높일 수 있는 매우 유용한 발명인 것이다. The effects of the present invention as described above include minimizing the meat content while containing all the nutrients of beans and rice by using whole tofu containing rice, and making the texture similar to existing jerky, which is very useful to increase preference. It is an invention.
이하, 본 발명에 따른 쌀이 포함된 전두부를 이용한 발효 육포 제조방법에 대해 설명하면 다음과 같다.Hereinafter, a method for manufacturing fermented beef jerky using whole tofu containing rice according to the present invention will be described as follows.
본 발명 쌀이 포함된 전두부를 이용한 발효 육포 제조방법은 전두부 60~75중량%와, 현미효소 10~20중량%와, 보리 또는 귀리분말 10~20중량%에 식물성 유산균 5중량%를 혼합하여 전두부 혼합물을 제조하는 단계와, 상기 전두부 혼합물을 40℃이상의 발효실에 넣고 15시간 이상 발효시키는 단계와, 상기 발효된 전두부 혼합물을 건조하여 60메쉬 이상의 크기로 분쇄하는 단계와, 상기 분쇄된 전두부 혼합물 70중량%와, 다진 버섯 10중량%와, 다진 육고기 10중량%와, 육포 양념 10중량%를 혼합하여 용기 내에 넣고 가압 반죽하는 단계와, 가압된 반죽을 200℃이상의 온도로 증자하는 단계와, 상기 증자된 반죽을 소정의 크기로 자른 후 건조시켜 팽화시키는 단계와, 이를 프레스로 가압하여 납작하게 성형하는 단계로 이루어진다.The method of manufacturing fermented beef jerky using whole tofu containing rice according to the present invention is to mix 60-75% by weight of whole tofu, 10-20% by weight of brown rice enzyme, 10-20% by weight of barley or oat powder, and 5% by weight of vegetable lactic acid bacteria to prepare whole tofu. Preparing a mixture, placing the whole tofu mixture in a fermentation chamber at 40 ° C. or higher and fermenting it for more than 15 hours, drying the fermented whole tofu mixture and pulverizing it to a size of 60 mesh or more, and 70 weight of the pulverized whole tofu mixture %, 10% by weight of minced mushrooms, 10% by weight of minced meat, and 10% by weight of beef jerky seasoning, mixing them into a container and pressurizing the dough; steaming the pressurized dough to a temperature of 200°C or higher; and It consists of cutting the dough into predetermined sizes, drying it to puff it up, and pressing it with a press to form it flat.
상기 전두부는 본 출원인이 선출원하여 등록한 등록특허 10-1209366호의 청구항 1에 의해 제조된 전두부를 사용함이 바람직하다. 즉 350～600 메쉬의 콩분말 16 중량부에 대해서, 350～600 메쉬의 쌀분말 1.6～4.8 중량부와, 분말혼합용 물 83～99 중량부와, 응고제용액 5 중량부를 준비하는 재료 준비 공정; 앞서 준비된 콩분말, 쌀분말, 분말혼합용 물을 혼합하여 균일하게 섞어 두유를 제조하는 혼합 및 교반 공정; 앞서 제조한 두유를 가열하여 두유에 포함된 쌀과 콩을 익히는 익힘 공정; 익힌 두유를 챔버에 넣고 냉각하되, 챔버 내부는 진공을 형성하여, 거품 발생을 최소화하면서 8～12℃의 온도로 냉각하는 냉각 공정; 앞서 준비한 응고제용액은 염화 마그네슘을 물에 녹인 것으로, 사용된 콩분말 16 중량부에 대해서, 물 4.55 중량부와 염화 마그네슘 0.55 중량부가 혼합된 응고제용액을 구성하여, 이 응고제용액을 냉각된 두유에 넣고 2분이내로 교반하는 응고제용액 첨가 및 교반 공정; 분간 냉각 숙성하는 냉각 숙성 공정으로 제조되어진다.It is preferable to use the front tofu manufactured according to claim 1 of registered patent No. 10-1209366, previously filed and registered by the present applicant. That is, a material preparation process of preparing 16 parts by weight of soybean powder of 350 to 600 mesh, 1.6 to 4.8 parts by weight of rice powder of 350 to 600 mesh, 83 to 99 parts by weight of water for powder mixing, and 5 parts by weight of coagulant solution; A mixing and stirring process to produce soy milk by mixing the previously prepared soybean powder, rice powder, and water for powder mixing evenly; A cooking process in which the previously prepared soy milk is heated to cook the rice and beans contained in the soy milk; A cooling process in which cooked soymilk is placed in a chamber and cooled to a temperature of 8 to 12°C while minimizing foaming by forming a vacuum inside the chamber; The previously prepared coagulant solution is magnesium chloride dissolved in water. For 16 parts by weight of soybean powder used, 4.55 parts by weight of water and 0.55 parts by weight of magnesium chloride are mixed to form a coagulant solution, and this coagulant solution is added to the cooled soy milk. Coagulant solution addition and stirring process within 2 minutes; It is manufactured through a cold-aging process that involves cooling and maturing for several minutes.
이때 전두부의 함유량은 60~75중량%가 적당한데, 이는 60중량% 이하의 경우는 쌀과 콩의 함유량이 낮아져 건강유용성분이 너무 줄어들기 때문이고, 75중량% 이상의 경우는 너무 쌀과 콩의 함유량이 높아져 식감이 떨어지기 때문이다.At this time, the appropriate content of whole tofu is 60 to 75% by weight. This is because if it is less than 60% by weight, the content of rice and beans is lowered and the useful health components are reduced too much, and if it is more than 75% by weight, the content of rice and beans is too much. This is because the texture increases and the texture decreases.
상기 현미효소는 아밀라제 또는 프로테아제가 함유된 것으로, 현미를 발효시켜 얻어진 것이다. 물론 상기 현미효소는 다른 종류의 곡물효소로 대체될 수도 있음은 당연하다. The brown rice enzyme contains amylase or protease and is obtained by fermenting brown rice. Of course, it goes without saying that the brown rice enzyme can be replaced with another type of grain enzyme.
상기 다진 버섯은 꽃송이, 표고, 느타리 등과 같은 다양한 버섯들 중에 한가지 이상을 선택하여 사용하고, 다진 육고기는 소고기와 돼지고기, 닭고기 중 한가지 이상을 선택하여 사용한다.The minced mushroom is used by selecting one or more types of mushrooms such as flower clusters, shiitake, oyster, etc., and the minced meat is used by selecting one or more types of beef, pork, and chicken.
또한 상기 육포 양념은 육포의 맛을 가미하기 위한 용도로 사용되는데, 공지의 육포 양념을 사용할 수도 있지만, 본 발명에서는 감자 또는 옥수수 전분과 간장, 된장, 고추장, 소금, 설탕, 후추, 다진 마늘 등을 적당량 혼합하여 투입한다.In addition, the jerky seasoning is used to add the taste of jerky. Known jerky seasonings can be used, but in the present invention, potato or corn starch, soy sauce, soybean paste, red pepper paste, salt, sugar, pepper, minced garlic, etc. Mix and add an appropriate amount.
이처럼 양념이 혼합된 혼합물들은 용기 내에 넣고 가압 반죽하게 되면 보다 걸죽한 상태가 되고 이를 증자하게 되면 떡과 같이 쪄진 상태가 되어 소정의 크기로 자를 수 있게 된다. 이때 소정의 크기란 섭취하기 적당한 크기를 의미하는데, 이는 다음 단계에 건조시키고 팽화시키는 단계를 감안하여 원하는 크기보다는 작게 절단하여야 한다. When the seasoning mixture is placed in a container and kneaded under pressure, it becomes thicker and when steamed, it becomes steamed like rice cake and can be cut into predetermined sizes. At this time, the predetermined size means a size suitable for consumption, which should be cut smaller than the desired size considering the drying and puffing steps in the next step.
이처럼 절단된 혼합물은 열을 가한 프레스로 가압하게 되면 납작하게 성형되고 육포와 같이 질긴 식감을 갖게 된다.When the cut mixture is pressed in a heated press, it is formed flat and has a chewy texture like beef jerky.
상술 한 바와 같이 본 발명은 비록 한정된 실시예들에 의해 설명되었으나, 본 발명은 이것에 한정되지 않으며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 본 발명의 기술사상과 아래에 기재될 특허 청구범위의 균등범위 내에서 다양한 수정 및 변형이 가능하다 할 것이다.As described above, although the present invention has been described in terms of limited embodiments, the present invention is not limited thereto, and the technical idea of the present invention will be described below by a person skilled in the art to which the present invention pertains. Various modifications and variations are possible within the scope of equivalency of the patent claims.
Claims (1)
Preparing a whole tofu mixture by mixing 60 to 75% by weight of whole tofu, 10 to 20% by weight of brown rice enzyme, 10 to 20% by weight of barley or oat powder, and 5% by weight of vegetable lactic acid bacteria; Putting it in a fermentation chamber and fermenting it for more than 15 hours, drying the fermented whole tofu mixture and pulverizing it to a size of 60 mesh or more, 70% by weight of the pulverized whole tofu mixture, 10% by weight of minced mushrooms, and 10% by weight of minced meat. % and 10% by weight of beef jerky seasoning, mixing them into a container and pressurizing the dough; steaming the pressurized dough to a temperature of 200°C or higher; cutting the steamed dough into predetermined sizes and then drying and puffing the dough. A method of manufacturing fermented beef jerky using whole tofu containing rice, comprising the step of pressing it with a heated press and forming it flat.
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| KR20110137511A (en) * | 2010-06-17 | 2011-12-23 | 우석대학교 산학협력단 | Production of beef jerky containing red yeast powder(monascus koji) |
| KR20170019034A (en) * | 2015-08-11 | 2017-02-21 | 이나윤 | Method for manufacturing environment-friendly beef jerky |
| KR20220098631A (en) * | 2021-01-04 | 2022-07-12 | 농업회사법인 주식회사 해오름 | Method for manufacturing ground meat jerky using dried persimmon |
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| KR20110137511A (en) * | 2010-06-17 | 2011-12-23 | 우석대학교 산학협력단 | Production of beef jerky containing red yeast powder(monascus koji) |
| KR20170019034A (en) * | 2015-08-11 | 2017-02-21 | 이나윤 | Method for manufacturing environment-friendly beef jerky |
| KR20220098631A (en) * | 2021-01-04 | 2022-07-12 | 농업회사법인 주식회사 해오름 | Method for manufacturing ground meat jerky using dried persimmon |
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